Biscoff dessert cups are perfect for cookie butter lovers! A biscoff cookie crust filled with cookie butter no bake cheesecake filling, drizzled with more cookie butter and sprinkled with biscoff cookie crumbs. An easy, no bake dessert perfect for parties!
Ingredients for Biscoff Dessert Cups
- Biscoff cookies – Lotus biscoff cookies have a delicious, nutty, caramel flavor with notes of cinnamon. For this recipe, you will want to use a food processor to grind the cookies into fine crumbs. These cookies can also be known as speculoos cookies. Biscoff crumbs are used for the crust and also to sprinkle on the top of the dessert cups.
- Unsalted butter – Melted. You can use salted if your prefer.
- Cream cheese – Room temperature cream cheese for easy creaming. I recommend using full-fat cream cheese.
- Granulated sugar – To sweeten things up a bit.
- Vanilla extract – Vanilla extract adds great underlying vanilla flavor to the biscoff cheesecake filling.
- Cookie butter – Lotus biscoff spread or biscoff cookie butter is made from biscoff cookies. It is a spreadable version of biscoff cookies with a nutty, caramel flavor. Cookie butter is used in the cheesecake filling and also drizzled over the top of the dessert cups.
- Heavy cream – Helps the mixture whip up to be light and fluffy.
Tools & Supplies to Make Biscoff Dessert Cups
How to Make Biscoff Dessert Cups
To make this recipe, you will need an electric hand mixer or a stand mixer fitted with a whisk attachment.
- Mix together biscoff cookie crumbs and melted butter.
- Portion the crumbs into 28 2-ounce plastic cups using a small cookie scoop. Use one of the plastic cups to press the crumbs into the bottom of the cup.
- With an electric mixer, cream together cream cheese, granulated sugar, and vanilla extract, until combined and smooth.
- Add cookie butter to the cream cheese mixture and continue to mix until combined.
- Add in heavy whipping cream and whip on medium-high speed until light and fluffy.
- Fill a piping bag with the cookie butter mixture. Pipe the mixture into the cups until about 3/4 full.
- Heat the additional cookie butter in the microwave to loosen up the consistency. Use a piping bag or squeeze bottle to drizzle the cookie butter over the cookie butter mixture. Sprinkle with additional biscoff cookie crumbs.
- Seal the cups with a lid and chill. The cups can be served immediately or stored in the refrigerator for 2-3 days.
Biscoff Dessert Cups Recipe Tips
Plastic cups
Find the plastic cups with lids on Amazon or at your local party supply store. You can also use cupcake liners if you wish!
Yield
This recipe makes approximately 28 2-ounce cups. This is an estimation. You may have a few more or a few less depending on how much filling you pipe into the cups!
Biscoff cookie crumbs
Use a food processor to make the biscoff cookie crumbs. You can also place the cookies into a sealable plastic bag and crush them with a rolling pin or other appropriate object! Be sure the crumbs are very fine for best results!
Biscoff drizzle
To make the biscoff drizzle, be sure to heat the biscoff spread in the microwave for about 10 seconds to loosen up the consistency and make it perfect for drizzling. Use a piping bag or squeeze bottle to drizzle the cookie butter over the dessert cups.
Storing and serving
Store the dessert cups in the refrigerator for about 2 to 3 days. I love serving these dessert cups right out of a cooler at parties or picnics! The dessert cups can stand out at room temperature for about an hour.
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Biscoff Dessert Cups
Equipment
- 28 2-ounce plastic cups with lids
- Electric hand mixer
Ingredients
Biscoff Cookie Crust
- 2 cups biscoff cookie crumbs
- ¼ cup unsalted butter melted
Cookie Butter Filling
- 8 ounces cream cheese room temperature
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- ¾ cup biscoff spread cookie butter
- 1 ½ cups heavy cream
Toppings
- 2 tbsp biscoff spread cookie butter, melted slightly
- ¼ cup biscoff cookie crumbs
Instructions
- In a small bowl, combine biscoff cookie crumbs and melted butter. Mix to combine.
- Portion the crumbs into 28 2-ounce plastic cups using a small cookie scoop or spoon. Use one of the plastic cups to press the crumbs into the bottom of the cup.
- In a large mixing bowl, cream together cream cheese, granulated sugar, and vanilla extract until smooth. Add biscoff spread and mix until smooth.
- Pour in heavy whipping cream and whip on medium-high speed until light and fluffy.
- Fill a piping bag with the cookie butter mixture. Pipe into the cups until about 3/4 full.
- Place remaining biscoff spread into a microwave-safe bowl. Heat for about 10 seconds to melt the biscoff spread slightly. Pour the melted biscoff spread into a piping bag or squeeze bottle and drizzle over the top of the cups. Sprinkle on additional biscoff cookie crumbs.
- Seal the cups with a lid and chill. The cups can be served immediately or stored in the refrigerator for 2 to 3 days.
Notes
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Comments & Reviews
Hi,
planning to make these for my daughters 1st birthday desert table
do they taste like cheese? Ive never been a fan of cheesecake but ik more people like them.
I personally don’t think they taste like cheese personally, but I know some people feel that way about cheesecake. I think the biscoff flavor is really prominent to cover up any cream cheese flavor.
Can this be made in/as a whole pan?
Hi Sherry! Yes it can! You can essentially turn it into a no bake cheesecake. I would recommend using a deep 8 or 9 inch pan.
Hello! I’m looking to make this recipe but only have powdered sugar on hand. Does it make a difference whether you use powdered or granulated? I assumed powdered would have a smoother consistency
Hi Dhuha! You can use either one and it will work out perfectly well!
I have enjoyed making all of your dessert cup recipes. I make them for the faculty and staff at the school I teach at every Thursday evening. A sweet treat on a Friday for amazing teachers and staff. Thank you for sharing.
Rachel, I’m so happy to hear that you have been enjoying my dessert cups! They are the perfect little bite when you just need a little something sweet! Summer is coming, so I will be adding a whole bunch of new flavors!
Hi,
How far in advance can I make the filling before assembling? I’d like to make the filling in advance and take it out of the fridge when I need it.
Hi there! I’m not exactly sure as I haven’t done that before and I’m not sure if I would recommend it. The filling sets up a bit as it sits and chills, so if you were to pipe it after a day or two, the consistency might not be as smooth and creamy. Once piped, I’ve kept these in my fridge for 5 days without a problem!
Hi! Can you just make this in a regular size glass pie pan? Wasn’t sure how well it would chill or if it would take longer considering it’s a bigger amount together. Thanks for your time!
Sure can! You can essentially make it into a no bake cheesecake type situation. I’m not sure how the ingredients would fit in a regular size pie pan. You might need two 🙂
Hi there! Can these be made with whipped cream instead of cream cheese? If so, how much whipped cream would be required?
Hello! I haven’t specifically tested this recipe with just using whipped cream so it is difficult to say how that would work and how much would be needed. I do make several of my dessert cup recipes with a pudding base – You would need a package of instant pudding mix (for this, I would go with vanilla), 1 1/2 cups milk, and 1 1/2 cups heavy cream. Mix together the pudding and milk and chill for 5 minutes. Then, add the heavy cream and whip until thickened. You could add the biscoff to this mixture. Again, I haven’t specifically tested this, but my instinct is that it would work out! 🙂